Ben puts a Mexican twist on one of his favourite childhood dishes, jaffles.

Ben takes a step back in the kitchen and lets his good mate Simon take charge, whipping up his 24-hour hummus.

Back at Pelican Point, Ben prepares an easy summer salad of watermelon, strawberries, goats cheese and a balsamic vinaigrette. At the University of Queensland, Ben and Joel take a risk and try to turn their favourite breakfast cocktail into a pasta dish, making Bloody Mary spaghetti. It's the only way to have a bloody mary. In the studio, Ben attempts a pimped version of Vegemite on toast, pairing it with its perfect match, avocado, to make the ultimate breakfast dish. Dr Benjamin Schulz, molecular scientist at the University of Queensland, chats about using Vegemite to make a home brewed beer.

Pelican Point Sanctuary on the east coast of Tasmania is set up next to a beautiful stretch of water. Here Ben prepares a fresh salmon tartare, paired with a crisp salad. At the University of Queensland, Ben and Joel prepare a honeycomb with a twist. Joel explains the science involved when cooking honeycomb. Back in the studio, Ben shows how to perfect the best melt-in-your-mouth lamb shoulder.

At community organisation Produce to the People (PttP), Ben prepares an Asian chilli chicken dish with the ingredients he found in Frankie the Food Truck. While Ben's dish is simmering, he chats with Penelope, the founder of PttP, about the importance of the organisation within the community. At the University of Queensland, Ben prepares a quick and healthy tartare with a twist, and opts to use tuna paired with an Asian dressing. Professor Melissa Fitzgerald explains why Ben uses lime for its curing properties. Joel Gilmore joins ben for a quick and refreshing summer dish, pineapple with a mint sugar. Back in the studio, Ben shares his tip to achieving the best French toast.

Produce to the People (PttP), on Tasmania's north-west coast, is open of Ben's favourite community organisations. He chats to Penelope, the founder of PttP, and collects fresh produce from around the farm to make his version of lox and cream with a twist. Dr Mark Turner, food microbiologist at UQ, explains why pickling preserves fruit and vegetables. Back at UQ, Ben whips up a frittata, and then creates a crumbed fish with fresh boarfish from Wynyard's Seafood on the Wharf.

On Tasmania's East Coast, Ben is at the Avalon Coastal Retreat. He fires up the Ozpig barbecue to prepare a lamb rack with an anchovy dressing. With a little help from Professor Melissa Fitzgerald, Ben explains why we need to allow lamb to rest before serving. Back in the studio, Ben makes a quick and easy apple crumble using staples from his pantry. At UQ's Gatton campus, Joel flies solo while Ben heads off to check out the solar field, the biggest in Australia. Ben arrives back just as Joel is plating up his rice pudding.

At Bicheno Surf Life Saving Club, Ben finds out if there's any truth behind the myth of oysters being an aphrodisiac. He shows the best way to shuck an oyster while making a quick and easy dressing to accompany them. Ben heads back to the kitchen to bake his favourite all time classic dessert, bread and butter pudding, while putting his own modern twist to it.

Ben and the crew arrive at Tasmania's east coast to enjoy a night's stay at the beautiful Thalia Haven Resort. Ben makes the most of their fully equipped kitchen and sets up to cook one of his favourite dishes, Asian pork belly. He explains his tip on how to achieve the perfect crackling, with a little help from UQ scientist, Professor Andrew Stevenson. Back in the kitchen, Ben bakes a lemon delicious pudding with a slight twist. Dr Olivia Wright, nutritional scientist at UQ, explains how to achieve a light and fluffy cake by explaining a bit of the science behind gluten. Ben arrives at the Great Court of UQ to prepare a simple and versatile Asian dressing.

Ben arrives in Wynyard and calls into Bruce's cafe for a quick coffee before heading to Wynyard Coastal Pods to prepare one of Australia's most loved breakfasts. Dr Veronique Chachay, from the University of Queensland, explains the importance of healthy fats in our diet, giving us all even more of an excuse to enjoy smashed avocado. Ben learns the hard way why he shouldn't mess with the defence mechanisms built into a chilli when it accidentally squirts some into his eye. UQ scientist, Joel Gilmore, explains why this caused him to cry. Ben then arrives on campus at UQ, where he cooks an Asian poached chicken breast. Ben travels out to the Cradle Country Farm to visit their truffle farmer, Shane, where they talked about all things truffle. Back in the kitchen, he pairs the truffle he received earlier in the day with a lavish cauliflower soup.

Ben's back down on the east coast of Tasmania and calls into Freycinet Marine Farm to visit Giles again. He chats to Ben about the farm's move into the production of mussels and diving for sea urchin. Ben heads back to the Avalon Coastal Retreat and prepares a dish with the fresh produce from the marine farm. Next, Ben arrives at the University of Queensland and heads down to the synthetic fields to cook producer Amee's favourite dish, Thai green curry. Joel Gilmore, scientist at the University of Queensland, explains why the seeds of a chilli holds all the heat. Back in the kitchen, Ben prepares a burrito bowl using one of his least favourite leafy greens, kale. Professor Lee Hickey, vegetable gene-ius, and Melissa Fitzgerald, protein pro, from the University of Queensland, give information on a few ingredients featuring the burrito bowl. Jack, Ben's son, sneaks in just in time to taste test the dish.

Tasmanian chef Ben Milbourne brings an exciting new season of Food Lab, making complex chemistry more palatable. Using his experience in the kitchen, Ben unpacks the science behind the most interesting styles of cooking he's come across. With nutritional scientist Dr Joel Gilmore and a range of expert guests from the University of Queensland, Ben puts food under the microscope to answer some serious kitchen conundrums by gaining a deeper understanding of the diverse culinary techniques used in so many different cultures from all over the world. In this premiere episode, Ben investigates why having a cold tempura mixture makes for a fluffier batter.

Ben uses his favourite ingredient, abalone, to make simple yet delicious pasta.

At the University of Queensland, Ben cooks a Mexican soup, while Dr Andrew Stephenson helps us understand how a pressure cooker helps speed up the cooking time.

Ben heads down to his local beach, the Mersey Bluff, to create an easy summertime bruschetta.

Ben and Rhys arrive at their last stop of the Tamar farmgate tour, York Town Organics: a boutique, certified-organic farm.

Third stop of the Tamar farmgate tour: Ben and Rhys stop in at Honey Tasmania in the heart of Exeter.

Ben and Rhys head to their second location for their Tamar farmgate tour: Langdale Farm.

Ben begins his Tamar farmgate tour with friend and fellow chef, Rhys Hannan.

Ben heads down to his local beach, the Mersey Bluff to create his version of the prawn cocktail.

Ben invites friend Emily Bell to the studio to work out the maths behind the perfect-sized platter.

At the University of Queensland, Ben cooks a Mexican street snack inspired by his gassy dog, Mollie.

Ben creates a versatile lime and coriander dressing, and Dr Heather Smyth explains a little about the sometimes infamous herb coriander, and why some love it and why some hate it.

Ben heads to the Cloverhill Cellar Door and creates a dish perfect for a champagne breakfast.

Ben heads to Launceston to take part in the Taste Walk Talk tour, a guide through the city's most popular food and beverage locations.

The sugar train is desperate to meet its deadline in the rush to crush the first cane harvest of the year, while 'Mr Fix It' John Mackie continues his crusade to bring loco 602 back to life, and the Gemco team tackle a problematic N-Class locomotive in a bid to get it back in service.

Every year the Royal Institute of British Architects holds a competition to find the best new home in Britain and this time, we are along for the ride. Kevin McCloud looks at five exquisitely crafted modern homes.

Long overshadowed by Bali, this episode puts Lombok in the limelight. With Mount Rinjani providing the scenic backdrop, Rinrin and Tobie uncover the culture and charm of the Sasak people, trek through the collection of stunning surfing beaches and devour Lombok's delightful cuisine such as the Ayam Taliwang and Plecing Kangkung.

Marinka and Tobie Puttock hold nothing back as they dive into the soul of Indonesia: Yogyakarta. Exploring its art and culture, both old and new, goes hand in hand with indulging in its much loved local delicacy gudeg often described as "green jackfruit sweet stew" and its innovative local favourite steak tempe. With the help of thespians, passionate guides, and a restauranteur dedicated to the royals and the city's youth, they tick off a diverse list of cuisine and experiences in this much beloved city.

Probably the most famous island in Indonesia, Bali is known for its spectacular mountain scenery, beautiful beaches and friendly people. Also known as the Lands of the Gods, Bali takes the lead in organic food produce and clean eating. Chef Rinrin and Tobie savour divine dishes such as bebek betutu, a classic Balinese ceremonial dish and tipat kuah while cleansing their bodies and mind. It is a journey of pure indulgence for the soul and taste buds.

Clinton hits the road with the Let's Get Inventin' app.

Capital of the Republic of Indonesia, Jakarta is a metropolitan city with a population of more than 9 million people. In a city that never sleeps, chef Rinrin and Tobie troll the streets for hidden food stalls for local eats like ketoprak (a vegetarian dish of tofu, vegetables, rice cake and rice vermicelli served in peanut sauce) and sop bontot (oxtail soup). Join the duo as they take you on a journey from molecular gastronomy fine dining to Betawai delights.

Padang needs no introduction when it comes to Indonesia food, Rinrin and Tobie slow down and absorb the rugged paradise of Padang, the gateway to Minangkabau Wonders and the Mentawai Islands. In this episode, the duo go beyond the usual dishes to uncover mouth-watering offerings such as gulai ikan karang (fish in yellow curry).

After 15 years of saving and planning, Fred and Saffron Baker start work on their innovative new family home on a 30-degree slope. Kevin McCloud visits the Peak District as they build into the thick Derbyshire limestone.

This 'paddock to plate' program shows in detail where our food comes from and the farmers who grow it, as well as the consumers who buy it and some of Australia's top chefs who cook it.

Costa explores a courtyard garden; Jerry looks at scrub turkey deterrents; Sophie plants subtropical spices in pots; Tino gives the backyard a facelift; and Jane meets chef and avid gardener, Matt Wilkinson.

Marinka and Tobie Puttock visits Raja Ampat to savour Sinoleh and Kuah Kuning. Their time here gives them a greater understanding of how vast and diverse Indonesian culture and cuisine is.

Every year the Royal Institute of British Architects holds a competition to find the best new home in Britain and this time, we are along for the ride. This episode, Kevin explores four homes built into tight urban plots.

Banyuwangi turns its on for Marinka and Darren Robertson. Trekking through diverse natural landscapes of serene paddy fields to stunning surfing beaches, they uncover unique local delicacies such as the Rujak Soto and Uyah Asem as well as the tradition and cuisine of the Osing people. It's a infectiously delicious episode for the senses.

Marinka and Tobie Puttock discover, Ayam Bakar Sunda served on a banana leaf and the famous street snack, Batagor while on a moving restaurant-bus. It makes them push the boundaries of their own creativity as they explore cooking outside their culinary comfort bubble.

Marinka and Darren Robertson travel on sea and land to learn that the dessert pisang ijo and local favourite, coto makassar, are unmatched in terms of popularity and taste. But it's the impromptu grilled fish with random locals by the beach that steals their heart.

Marinka and Tobie Puttock explore this hidden gem and uncover two signature dishes, fish soup and the Anambas-influenced mie tarempa.

The presenters look back at all the amazing dens we've built throughout the series and reminisce about the great kids, the tense surprises, and the big reveals.

Known as flower city, Marinka and Darren Robertson navigate organic farms and traditional markets to discover the exquisite simplicity of Minahasa food: a rice porridge, tinutian, and dessert, kueh kelapa.

Nine-year-old Maddie is sports mad. Maddie has mild cerebral palsy and needs to do regular exercises to keep herself strong. Maddie needs a space of her own where she can start focusing on her sporty future.

Rin Rin and Tobie Puttock dive into the old-world charm of Solo. By unpeeling layers of Dutch and Javanese traditions they discover two dishes withstanding the sands of time in this heritage city. One is garang asam bumbung, a dish once only served in royal palaces, and the other is ronde, a common street dessert favourite.

Kevin McCloud visits a couple whose home resembles a giant snake. The building was inspired by an ammonite shell, and has a scaly, curving structure that spirals over two levels.

Eleven-year-old Cammy is one of six siblings. He also has sensory processing disorder. Sometimes the bustle of his busy family is too much for him and he needs a place where he can be on his own, in calm and quiet to let his senses relax.

Every year the Royal Institute of British Architects holds a competition to find the best new home in Britain and this time, Grand Designs is along for the ride. Kevin McCloud visits five homes built for country living.

This 'paddock to plate' program shows in detail where our food comes from and the farmers who grow it, as well as the consumers who buy it and some of Australia's top chefs who cook it.